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sara's sucessful fudges




Source of Recipe


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List of Ingredients




Vanilla Fudge:

3 c. sugar
1/8 tsp. cream of tartar or 1
tsp. vinegar
1 c. milk
1/2 tsp. vanilla
1 Tbsp. butter

Chocolate Fudge:
3 c. sugar
1/8 tsp. cream of tartar
1 c. milk
3 oz. chocolate, cut fine or 4
Tbsp. cocoa
1/2 tsp. vanilla
1 Tbsp. butter

Peanut Butter Fudge:
3 c. sugar
1/8 tsp. cream of tartar or 1
tsp. vinegar
1 c. milk
2 Tbsp. peanut butter
1/2 tsp. vanilla

Nut Fudge:

Add 1/2 cup of nuts (chopped) to any fudge recipe as
candy begins to stiffen on beaters.

Marshmallow Fudge:
Add 1 cup of chopped marshmallows to fudge as it begins
to thicken.

Coconut Fudge:
Add 1/2 cup of coconut to fudge as it begins to thicken.

Raisin Fudge:
Dot top of fudge as soon as it is spread with puffed or
steamed raisins.

Maple Fudge:
3 c. maple sugar
1/8 tsp. cream of tartar or
1 tsp. vinegar
1 c. milk

Condensed Milk Fudge:
3 c. sugar
1/8 tsp. cream of tartar or
1 tsp. vinegar
1/2 c. water
1/2 c. condensed milk
1 Tbsp. butter
1/2 tsp. vanilla

Maple Nut Fudge:
2 c. sugar
1 c. maple syrup
1/2 c. cream
1/4 tsp. salt
2 Tbsp. butter
1 c. nutmeats, chopped

Orange Fudge:
grated rind of 1 orange
3 c. sugar
1 c. milk
1 1/2 Tbsp. orange juice
2 Tbsp. butter
1/2 c. chopped candied orange
peel


Recipe



Mix the sugar, cream of tartar or vinegar to make it
easier to obtain a creamy product. It is not essential.
Add chocolate, if used and liquids, stir until the sugar is
dissolved. Put on fire and make sure every crystal of sugar
is
washed down and dissolved. Do not stir after it starts to
boil
except perhaps an occasional gentle passing of the spoon
across
the bottom of the pan to prevent settling and burning. Cover

for first five minutes of boiling to steam off any
undissolved
sugar crystals.
Boil rapidly to soft ball stage (238 degrees) at which stage
a
few drops of the candy dropped into cold water can be
shaped
into a ball just firm enough to be easily picked up and
shaped.
Remove from fire. Drop in butter or peanut butter (do NOT
stir
in) when mixture has cooled to room temperature (70
degrees). Add the
flavoring and beat until the candy begins to crystallize.
Add
the nuts, marshmallows, orange peel, raisins or other
additional ingredients given in the recipe. Beat until the
candy turns lighter in color, loses it shine, and thickens.
Pour it out on
a buttered platter and cool.